Roasted Vegetable Bacon Soup

A perfect winter warmer, create this roasted vegetable and bacon soup when it is cold outside!

The ingredient of Roasted Vegetable Bacon Soup

• 6 bacon rashers rind and excess fat trimmed coarsely chopped
• 2 red capsicums halved deseeded
• 2 leeks pale section only halved lengthways sliced
• 700g orange sweet potato kumara peeled cut into 2cm pieces
• 3 unpeeled garlic cloves
• 2 tablespoons olive oil
• 750ml 3 cups massel chicken style liquid stock
• salt freshly ground black pepper

The Instruction of roasted vegetable bacon soup

• preheat oven to 180u00b0c
• place the bacon capsicums leeks sweet potato garlic and olive oil in a large non aluminium roasting pan gently toss until coated with the oil
• bake in preheated oven stirring occasionally for 1 hour or until the sweet potato is golden and tender transfer the capsicums to a large plate and cover with plastic wrap set the remaining vegetable mixture aside for 10 minutes to cool slightly
• peel the capsicums and place in the bowl of a food processor squeeze the flesh from the garlic cloves into the bowl add a quarter of remaining vegetable mixture and 125ml 1 2 cup of stock and process until smooth transfer the capsicum mixture to a large saucepan stir in the remaining vegetable mixture and stock to freeze soup see to freeze below
• bring to the boil over medium heat stirring occasionally taste and season with salt and pepper

Nutritions of Roasted Vegetable Bacon Soup

calories: 374 752 calories
calories: 19 grams fat
calories: 5 grams saturated fat
calories: 29 grams carbohydrates
calories: 13 grams sugar
calories: n a
calories: 18 grams protein
calories: 38 milligrams cholesterol
calories: 1699 96 milligrams sodium
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calories: nutritioninformation